The Charlotte Democrat., 1887-12-23
Household Recipes.

GINGER CAKE.-One and one-half cups
molasses, one-half cup of brown sugar
same of butter and sweet milk, one tea
spoonful each of soda, ginger. allspice and
cinnamon, three cups sifted -four.
FRIED RAW PoTAroEs--Pare and
thinly slice raw potatoes; let them stand
in cold water half an hour; drain 10 a
colander, and fry in melted butter; cover
closely, but stir occasionally; season with
salt and pepper.
| CREAM CAKE.-One cup white sugar,
II cups of -four, three eggs beaten sepa
rate and very light, two tablespoons
water, one teaspoon baking powder.
Bake in two cakes. Cream: One pint
milk, one cup sugar, one-halt cup butter,
three eggs, two tablespoons -four, lemon
extract Cut each cake and fill with the
cream.
Cup PUDD1NG-Break an egg in a
coffee-cup and beat thoroughly, then add
one tablespoonful of -four and pinch OF
salt; pour on milk until the cup is nearly
full, then beat again and place in oven
aud bake twenty minutes. Eat while it
is hot, with sauce made with the whites
of eggs and sugar beaten together till
| stiff
FRUIT CAKE.-Eight cups of -four, six
cups sugar, three cups butter, two cups
milk (clabber preferred), twelve eggs,
four teaspoonfuls soda, two pounds seeded
raisins, two pounds of currants, half pound
| thinly sliced citron, -four the raisins to
prevent them from settling. Flavor with
cloves, allspice, cinnamon, ginger and
nno fn anti tho oafo hoEo hnnr
Mix sugar and butter and beat it to light
cream, then add milk and yolks of eggs
then the spices, and lastly the whites and
fruits.
CORN BREAD.-Mix together thorough
ly by putting through sieve or other
wire one pound of Indian meal and Ii
pounds OF wheat -four, two ounces Of bak-
ing powder and tablespoonful of salt;
then beat together three ounces of sugar,
three ounces of butter and four eggs; add
this to the -four and make a stiff batter,
using warm milk in winter and cold in
summer; bake in small tins.
RoLLs.-One quart of -four, two ounces
butter we'll rubbed together, one we'll
beaten egg, a little salt, two teaspoons
baking powder well dissolved, and as
much milk as required to make stiff bat
ter; beat it well, set to rise; when light,
roll out thin, cut into gems, brush edges
with melted butter, fold them over, place
10 pans separated little, let them stand
awhile to rise again, and bake.
GooD YEAsr.-Take six large pota-
toes, boil in two quarts of water, take
handful of hops, tie in clo.h. in the po-
tato water; when cool add halfcup of
sugar, half-cup OF salt and tablespoonful
of ginger, one yeast cake; let it get
trothy; bottle it. 1t will keep for six
months.
KICKING Cows.-The most convenient,
the best and most effective remedy that l
have tried is the use of plow line or
cord drawn tight around the body, for.
ward of the udder, which prevents the
cow from srching her back, consequently
she cannot lift her foot to kick. The same
may be accomplished by person pressing
on the cows spine, or by pinchlng the
hide up over the spine. The method of
using the plow line is as follows: Take a
common round plow line and double it
then pass it around the body of the COW
forward of the udder. Bring the ends
through loop, draw the cord tight, and
make slip,knot to hold it. have had
COWS that, after using this device on
them, could be MIXED for while by sim
ply laying the cord over their backs
american Cultivotor.